To investigate the pattern of change in aroma perception characteristics during oral processing of hot-air-dried shrimp (Litopenaeus vannamei), a gas collection bag combined with solid-phase microextraction-gas chromatography-mass spectrometry and temporary sensory dominance analysis was used to study the changing law of exhaled components, mastication parameters, and sensory attributes of the subjects at different oral processing stages, and the relative odour activity value was an indicator for the screening of the major aroma components in the process of aroma perception.Results showed that “smoky flavour” and “fishy flavour” dominated in the early stage of oral processing, while the characteristic aroma perception of shrimps mainly occurred in the late stage of oral processing, and “sweet flavour” and “meaty flavour” dominated in the late stage of oral processing, after swallowing, the attributes of “sweet” and “meaty” flavour dominated.Aroma release curves showed that aroma release was always dynamic during different oral processing and had individual variability.Significant positive correlation between chewing time and the number of chews and aroma release and the pre-swallowing phase was associated with a higher rate of aroma release compared to the post-swallowing phase.120% of the aroma release during the oral processing stage had an essential effect on the aroma perception, and the main aroma substances were 2,5-dimethylpyrazine, isovaleraldehyde, octanal, undecanal, 2-pentanone, and 3-octanol and ethyl octanoate as flavour modifiers.In summary, the characteristic aroma perception of dried shrimp mainly occurred in the 120% oral processing stage.The study provides a scientific basis and theoretical reference for the development and quality improvement of dried shrimp products.
[1] FERNÁNDEZ A E, ALCUBILLA N R, GONZÁLEZ C M, et al.Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure[J].Food Chemistry, 2016, 205:280-288.
[2] FUNAMI T.In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers-A review[J].Food Hydrocolloids, 2017, 68:2-14.
[3] LIU D Y, DENG Y J, SHA L, et al.Impact of oral processing on texture attributes and taste perception[J].Journal of Food Science and Technology, 2017, 54(8):2585-2593.
[4] GIERCZYNSKI I, GUICHARD E, LABOURE H.Aroma perception in dairy products:The roles of texture, aroma release and consumer physiology.A review[J].Flavour and Fragrance Journal, 2011, 26(3):141-152.
[5] CHEN J S.Food oral processing-A review[J].Food Hydrocolloids, 2009, 23(1):1-25.
[6] CHEN J S.Food oral processing:Some important underpinning principles of eating and sensory perception[J].Food Structure, 2014, 1(2):91-105.
[7] PEMATILLEKE N, KAUR M, ADHIKARI B, et al.Influence of meat texture on oral processing and bolus formation[J].Journal of Food Engineering, 2020, 283:110038.
[8] EKER T, CABAROGLU T, DARıCı M, et al.Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste[J].Journal of Food Composition and Analysis, 2023, 119:105260.
[9] YANG N, GALVES C, RACIONI GONCALVES A C, et al.Impact of capsaicin on aroma release:In vitro and in vivo analysis[J].Food Research International, 2020, 133:109197.
[10] BONNEAU A, BOULANGER R, LEBRUN M, et al.Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits[J].Food Chemistry, 2018, 239:806-815.
[11] PÉREZ-JIMÉNEZ M, POZO-BAYÓN M Á.Development of an in-mouth headspace sorptive extraction method (HSSE) for oral aroma monitoring and application to wines of different chemical composition[J].Food Research International, 2019, 121:97-107.
[12] 刘登勇, 曹振霞.红烧肉口腔加工过程中的香气释放规律[J].食品科学, 2020, 41(4):164-171.
LIU D Y, CAO Z X.Aroma release from stewed pork with brown sauce during oral processing[J].Food Science, 2020, 41(4):164-171.
[13] MUÑOZ-GONZÁLEZ C, RODRÍGUEZ-BENCOMO J J, MORENO-ARRIBAS M V, et al.Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages[J].Food Science & Nutrition, 2014, 2(4):361-370.
[14] 田星, 陈敏, 周明玺, 等.口腔加工过程中传统干腌肉咸味释放规律[J].肉类研究, 2019, 33(12):1-6.
TIAN X, CHEN M, ZHOU M X, et al.Release pattern of salt from traditional dry-cured meat during oral processing[J].Meat Research, 2019, 33(12):1-6.
[15] ZHANG D, JI H W, LIU S C, et al.Similarity of aroma attributes in hot-air-dried shrimp (Penaeus vannamei) and its different parts using sensory analysis and GC-MS[J].Food Research International, 2020, 137:109517.
[16] 周莹, 吉宏武, 张泽伟, 等.虾青素对热风干制凡纳滨对虾香气特性的影响[J].广东海洋大学学报, 2023, 43(1):95-102.
ZHOU Y, JI H W, ZHANG Z W, et al.Effect of astaxanthin on aroma characteristics of hot-air-dried Litopenaeus vannamei[J].Journal of Guangdong Ocean University, 2023, 43(1):95-102.
[17] 关继华, 汤星月, 吴建文, 等.基于HS-SPME-GC-MS和ROAV法表征不同处理的原味油茶籽油风味物质[J].现代食品科技, 2023, 39(10):298-306.
GUAN J H, TANG X Y, WU J W, et al.Characterization of the flavor substances in the original camellia oil obtained by different treatments based on HS-SPME-GC-MS and ROAV methods[J].Modern Food Science and Technology, 2023, 39(10):298-306.
[18] 李元一, 李倩倩, 张葆春, 等.基于静态及动态感官分析的中法白兰地风味特征研究[J].食品与发酵工业, 2022, 48(1):227-232.
LI Y Y, LI Q Q, ZHANG B C, et al.Flavour characteristics of Chinese and French brandies based on static and dynamic sensory analysis[J].Food and Fermentation Industries, 2022, 48(1):227-232.
[19] 张琪. 基于肯德尔相关系数的函数型数据相关性检验[D].长春:东北师范大学, 2020.
ZHANG Q.Functional data correlation test based on Kendall correlation coefficient[D].Changchun:Northeast Normal University, 2020.
[20] FRANK D, APPELQVIST I, PIYASIRI U, et al.Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects[J].Journal of Agricultural and Food Chemistry, 2011, 59(9):4891-4903.
[21] FRANK D C, EYRES G T, PIYASIRI U, et al.Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring[J].Flavour and Fragrance Journal, 2012, 27(6):433-444.
[22] YANG N, YANG Q, CHEN J S, et al.Impact of capsaicin on aroma release and perception from flavoured solutions[J].LWT, 2021, 138:110613.
[23] MOSCA A C, CHEN J S.Food-saliva interactions:Mechanisms and implications[J].Trends in Food Science & Technology, 2017, 66:125-134.
[24] BOISARD L, TOURNIER C, SÉMON E, et al.Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release[J].Flavour and Fragrance Journal, 2014, 29(2):95-106.
[25] GUICHARD E, REPOUX M, QANNARI E M, et al.Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters[J].Food & Function, 2017, 8(2):615-628.
[26] HUANG X H, ZHAO H L, GUO R R, et al.The interaction relationship of aroma components releasing with saliva and chewing degree during grilled eels consumption[J].Foods, 2023, 12(11):2127.
[27] 刘登勇, 邓亚军, 韩耀辉, 等.红烧肉咀嚼过程中唾液分泌对食团特性和吞咽动作的影响[J].食品工业科技, 2017,38(13):42-47;52.
LIU D Y, DENG Y J, HAN Y H, et al.Impact of saliva secretion on bolus properties and swallowing during mastication of stewed pork with brown sauce[J].Science and Technology of Food Industry, 2017,38(13):42-47;52.
[28] PLOYON S, MORZEL M, CANON F.The role of saliva in aroma release and perception[J].Food Chemistry, 2017, 226:212-220.
[29] SUN W Z, JI H W, ZHANG D, et al.Evaluation of aroma characteristics of dried shrimp (Litopenaeus vannamei) prepared by five different procedures[J].Foods, 2022, 11(21):3532.
